avec bocconcinis et pains plats à l’ail
Ce ragoût aux pois chiches assaisonnés est inspiré par le chakchouka classique : un plat du Moyen-Orient typiquement composé d’œufs mijotés dans une sauce tomate savoureuse. Nous avons donné à notre version sa touche HelloFresh en remplaçant les œufs par des bocconcinis crémeux. Ingrédients : Tomates broyées (tomates broyées, purée de tomates, pâte de tomates, eau, tomates en dés, oignon, ail, sel, sucre, acide citrique) • Filets de poulet • Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Poivron • Bocconcinis (lait pasteurisé, chlorure de calcium, enzyme microbienne, culture bactérienne) (lait) • Épinards • Échalote • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Mélange d’épices marocain (épices, sel, sucre, poudre de paprika, poudre d'ail, poudre d'oignon, huile de canola, oléorésine de paprika, dioxyde de silicium) • Mélange d’épices façon harissa (épices, sel, poudre d'ail, huile de canola, dioxyde de silicium, extrait d'épices) • Ail.
Allergens
Utensils
Tags
Pois chiches
1 unit(s)
Échalote
1 unit(s)
Sauce aux piments et à l’ail
1 tbsp
Poivron
1 unit(s)
Bébés épinards
56 g
Mélange d’épices marocain
8 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Bocconcinis
100 g
Pain plat
2 unit(s)
Gousses d'ail
2 unit(s)
Mélange d'épices harissa
7 g
Filets de poitrines de poulet
310 g
Sucre
0.5 tsp
Poivre
0.125 tsp
Huile
2 tbsp
Sel
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Cut or tear bocconcini in half, then season with salt and pepper.
- Drain and rinse chickpeas.
- Heat a large oven-proof pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and peppers. Cook for 4-5 min, stirring occasionally, until peppers are tender-crisp.
- Season with salt and pepper.
- Add Moroccan Spice Blend, Harissa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- To the pan with veggies, add chickpeas, crushed tomatoes, 1/2 tsp (1 tsp) sugar, 1/2 cup (1 cup) water and 1 tsp (2 tsp) chili-garlic sauce.
- Simmer over medium heat for 7-8 min, stirring occasionally, until stew thickens slightly.
- Add spinach and half the parsley. Stir until spinach wilts, 1 min.
- Season with salt and pepper, to taste.
- Top chickpea stew with bocconcini.
- Broil in the middle of the oven for 3-4 min, until bocconcini melts. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat for 4-5 min, until bocconcini melts.)
- Meanwhile, in a small bowl, stir together remaining garlic and 1 tbsp (2 tbsp) oil.
- Brush garlic oil over flatbreads, then season with salt and pepper.
- Cut flatbreads into quarters, then arrange on an unlined baking sheet.
- When stew is done, toast flatbreads in the middle of the oven for 2-3 min, until lightly golden. (TIP: Keep an eye on flatbreads so they don't burn.)
- Divide chickpea stew between bowls.
- Top bowls with chicken.
- Drizzle any remaining chili-garlic sauce over top for more heat, if desired.
- Serve garlic flatbreads on the side for dipping.
If you've opted to add chicken tenders, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Top bowls with chicken.
1040
kcal
Calories
35
g
Fat
10
g
Saturated Fat
112
g
Carbohydrate
21
g
Sugar
18
g
Dietary Fiber
73
g
Protein
150
mg
Cholesterol
1940
mg
Sodium
0.3
g
Trans Fat
2350
mg
Potassium
1000
mg
Calcium
8.5
mg
Iron
avec salsa ananas-jalapeño et crème à la lime
